Entree: Netherlands – Limburg – Limburgse Kipschnitzel (Limburg-style breaded chicken cutlets with mustard and herb breadcrumb coating)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Total 25 min

Ingredients

- 4 boneless skinless chicken breasts, approx. 6 oz (170 g) each
- 1/2 tsp (2.5 g) salt per breast (adjust to taste)
- 1/4 tsp (1.25 g) freshly ground black pepper per breast
- 2 tbsp (30 ml) Dijon mustard or coarse-grain mustard
- 1 cup (120 g) fresh breadcrumbs or panko
- 2 tbsp (8 g) finely chopped fresh parsley
- 1 tbsp (4 g) finely chopped fresh thyme or 1 tsp dried thyme
- 1/2 cup (60 g) all-purpose flour
- 2 large eggs, beaten
- 4 tbsp (60 ml) clarified butter or ghee (or unsalted butter)
- 2 tbsp (30 ml) neutral oil (such as canola) for frying
- Lemon wedges to serve
- Optional: simple green salad or boiled potatoes to accompany

Instructions

1. Place each chicken breast between sheets of plastic wrap and gently pound with a meat mallet to an even thickness of about 1/4 inch.
2. Season both sides of the flattened breasts with salt and pepper. Brush each breast lightly with about 1/2 tbsp (7.5 ml) mustard.
3. Prepare three shallow dishes: place flour in the first, beaten eggs in the second, and mix breadcrumbs with parsley and thyme in the third.
4. Dredge each mustard-coated breast first in flour, shaking off excess, then dip into beaten eggs, and coat thoroughly with the herb breadcrumbs, pressing to adhere.
5. Heat clarified butter and oil together in a large skillet over medium heat until hot but not smoking. Fry the cutlets in batches for 3–4 minutes per side, or until golden brown and cooked through (internal temperature 165°F / 74°C). Adjust heat to avoid burning the crumbs.
6. Transfer cooked schnitzels to a wire rack or paper towel-lined plate to drain briefly. Serve immediately with lemon wedges and your choice of boiled potatoes or a crisp green salad.